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KAJIAN SUBSTITUSI SARI KEDELAI DAN PENAMBAHAN EKSTRAK BUNGA TELANG (Clitoria ternatea L.) TERHADAP KARAKTERISTIK FISIKOKIMIA MIKROBIOLOGI SERTA ORGANOLEPTIK YOGHURT

Okta, Rizki Amalia Sari (2018) KAJIAN SUBSTITUSI SARI KEDELAI DAN PENAMBAHAN EKSTRAK BUNGA TELANG (Clitoria ternatea L.) TERHADAP KARAKTERISTIK FISIKOKIMIA MIKROBIOLOGI SERTA ORGANOLEPTIK YOGHURT. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

The aim of this experiment is determining of soybean extract substitution and the addition of butterfly pea extract to physicochemical, microbiological and organoleptic qualities of yoghurt. The research method used is Nested Randomized Design, which consists of two factors. Factor I is variation of soybean substitution with 4 levels (100% Cow Milk, Cow Milk : Soy Milk [75:25], Cow Milk: Soy milk [50:50], and Cow Milk: Soy Milk [25:75]) . Factor II is a variation of butterfly pea pigment concentrarion with 3 levels (0%, 5%, and 10%). Parameters analyzed were pH, Total Lactic Acid, Total BAL, color intensity, viscosity, antioxidant activity, fat content, protein content, and hedonic test. Based on the results is known that the treatment from substitution of soy milk have a very significant effect on pH, Lactic Acid total, BAL total, viscosity, antioxidant activity, fat content, protein content, and hedonic test on yoghurt product. The treatment from a variation of butterfly pea pigment concentrarion have a very significant effect on color intensity, antioxidant activity, fat content, protein content. The best treatment sample (K2T2) can match all yoghurt quality parameters, with a pH value of 3,715; lactic acid total 0.337%; BAL total 1.9 x 105 CFU/ml; brightness level (L) 66,167; redness level (a +) -2,267, blueness rate (b-) 9,667, antioxidant activity 23,58%; viscosity 8,5 d.pa.s; fat content 2,333% ; protein content 3,770%; taste 3,333 (sour enough); aroma 2.633 (stinging enough); 3.8 appearance (viscous); and likes 3.8 (likes).

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311084
Keywords: Soybean, butterfly pea, yoghurt.
Subjects: S Agriculture > S Agriculture (General)
S Agriculture > SB Plant culture
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 07 Feb 2019 09:37
Last Modified: 07 Feb 2019 09:37
URI : http://eprints.umm.ac.id/id/eprint/44094

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